{"id":2835,"date":"2019-10-24T18:39:27","date_gmt":"2019-10-24T22:39:27","guid":{"rendered":"http:\/\/santacruzfoodie.com\/?p=2835"},"modified":"2019-10-24T18:39:27","modified_gmt":"2019-10-24T22:39:27","slug":"chocolate-for-halloween-and-beyond-recchiuti-confections-truffles-chocolate-on-pacifics-20th-anniversary","status":"publish","type":"post","link":"https:\/\/santacruzfoodie.com\/?p=2835","title":{"rendered":"Chocolate for Halloween and Beyond: Recchiuti Confections truffles & Chocolate on Pacific\u2019s 20th anniversary"},"content":{"rendered":"
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Calavera Truffles Collection, photo credit: Recchiuti Confections<\/p><\/div>\n

I have sweet news from San Francisco-based Recchiuti Confections and Santa Cruz-based restaurant Chocolate.<\/p>\n

Recchiuti\u00a0Confections<\/strong><\/p>\n

Recchiuti\u00a0Confections<\/strong><\/a> makes small batch chocolate using traditional European techniques and chocolate from Guittard, El Rey, and Valrhona. Their Calavera Truffles<\/strong> collection launched late last month just in time for Halloween. This collection ($22, available in-store and online) consists of eight pieces of Recchiuti Confections\u2019 signature burnt caramel truffles. They are decorated with hand-placed artwork of the calavera, \u201cmeaning \u2018skull\u2019 in Spanish, symbolizing the celebration of ancestors and vibrant journey of life,\u201d says a Recchiuti representative. On Oct. 29, the company is releasing a similar truffle box but this one is \u201cfall-themed.\u201d Also priced at $22 for eight pieces, Autumn Harvest Truffles<\/strong> have founder\/chocolatier Michael Recchiuti\u2019s signature burnt caramel truffles topped with visuals of autumn-inspired greenery. If you find yourself falling in love with the caramel flavor (as I did when the company kindly sent me a sample), you should know there is a scrumptious-sounding Burnt Caramel Sauce available as well — $12 for a nine-ounce jar. Recchiuti\u2019s web site recommends serving over your favorite dessert or eating by the spoonful.<\/p>\n

Store locations<\/strong> are One Ferry Building, Shop #30 (415-834-9494) and 801 22nd St. (415-834-9494), San Francisco. Visit recchiuti.com for details or to order online.<\/p>\n

Chocolate<\/strong><\/p>\n

Restaurateur David Jackman is celebrating the 20th<\/sup> anniversary of his Santa Cruz restaurant Chocolate<\/a> with a dinner and party from 5-9 p.m. Sunday, Nov. 3. The event will feature live music, and attendees can choose a family-style dinner for $35 (or four for $120) or can order from the regular menu. Visit eventbrite.com for tickets and more information. The family-style dinner will include appetizers, antipasto, hot and cold entrees, a special birthday cake, and assorted chocolate mousse truffles. All seating will be at tables for six to nine guests seated together. Cocktail servers will have trays with drinks for an additional fee.<\/p>\n

If you\u2019re unfamiliar with Chocolate, the traditional menu includes lots of fabulous desserts plus savory dishes like spicy chocolate BBQ roast pork, or chicken mole made with Mary\u2019s free-range chicken braised in mole sauce made with organic bittersweet chocolate. Mole lovers have the choice of poblano (roasted sweet peppers, peanuts, chocolate, garlic, and chipotle pepper) or Oaxacan (plantains, peanuts, almonds, chocolate, and five kinds of spicy toasted chiles). The restaurant is also renowned for its hot chocolate menu with about a dozen options, such as a dark chocolate\/milk chocolate\/cardamom combination and drinks with Mexican or Belgian chocolate. See chocolatesantacruz.com.<\/p>\n

Location<\/strong>: 1522 Pacific Ave., Santa Cruz, 831-427-9900<\/p>\n

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I have sweet news from San Francisco-based Recchiuti Confections and Santa Cruz-based restaurant Chocolate. Recchiuti\u00a0Confections Recchiuti\u00a0Confections makes small batch chocolate using traditional European techniques and chocolate from Guittard, El Rey, and Valrhona. Their Calavera Truffles collection launched late last month … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33,80,315],"tags":[1608,72,1612,682,613,1613,1607,1601,40,7,281,660],"class_list":["post-2835","post","type-post","status-publish","format-standard","hentry","category-events","category-food-food-news","category-restaurant-news-2","tag-caramel","tag-chocolate","tag-chocolate-on-pacific","tag-chocolate-the-restaurant","tag-halloween","tag-halloween-treats","tag-recchiuti","tag-recchiuti-confections","tag-san-francisco","tag-santa-cruz","tag-santa-cruz-restaurants","tag-truffles"],"_links":{"self":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/2835","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2835"}],"version-history":[{"count":4,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/2835\/revisions"}],"predecessor-version":[{"id":2840,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/2835\/revisions\/2840"}],"wp:attachment":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2835"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2835"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}